New on Resy: Officina, The Gibson, DBGB Kitchen & Bar

Chef Nicholas Stefanelli, of acclaimed sister restaurant Masseria, is behind this fresh-faced, three-tiered stunner in D.C.’s newest neighborhood—The Wharf. Purchase sought-after specialty items (Italian, of course) at the mercato; take a meeting over house-made pastries or Roman pizza at the all-day café; grab an after-dinner cocktail or nightcap in the amaro “library”; or, best of all, nab a Resy at the rustic and bustling trattoria.

Swanky and candlelit, The Gibson is a proper speakeasy hidden behind an unmarked black door. Enjoy mainstay libations like the floral and herbaceous La Jeune Americaine (bison grass vodka, rose liqueur, honey, lemon, Peychaud’s bitters) and keep your eyes peeled for special events at this 10-year-old D.C. institution.

The D.C. outpost from Daniel Boulud—a chef who needs no introduction—DBGB Kitchen & Bar is the place to go for picture-perfect, Lyonnais-inspired bistro fare. Signature offerings include Maryland blue crab spaghettini, hand-cut steak tartare, and slow-baked branzino, all served in a modern and airy brasserie.

Owners Bill and Suzy Menard have created a cozy Georgetown locale where pasta is handmade (try the pappardelle with Umbrian sausage and porcini ragu) and guests can buy fresh meats, cheese, wine, and imported Italian goods to-go. Simplicity and authenticity are the hallmarks of Italian food, and Via Umbria understands this.

Hailing from Switzerland, chef-owner David Fritsche and owner-operator Silvan Kraemer fuse the cuisine of their home country with seasonal, locally-procured goods. From spätzli and rösti to braised pork cheeks à la chasseur and traditional Swiss cheese fondue, Stable is the cold-weather hideaway you’ve been looking for.

At Rice, chef-owner Sak Pollert and head chef Phannarai Promprasert have crafted a menu of classics and house specialties, calling upon the cuisine of northern Thailand. Enjoy tom khao gai (chicken galangal in coconut milk soup) and papaya salad alongside inventive staples, such as green tea dumplings and stir-fried spicy duck.

A Thai sensation, DC Noodles hones in on savory and satisfying noodle salads, soups, curries, and more. Opt for the fragrant khao soi, savory red miso ramen, or, suit your order to your craving: the menu grants plenty of opportunities for customization.

From the team behind D.C. darling A Rake’s Progress, Woodberry Kitchen is just south in Baltimore, and oh-so-worthy of a trip: chef Spike Gjerde recently clinched a James Beard Award for Best Chef: Mid Atlantic. The entire seasonal menu is sourced from local farmers and fishermen; spirits are from the U.S. and thoughtfully sourced; and wines are organic, biodynamic, or local. Always start with Chesapeake Bay oysters.